1 (4 oz.) pkg. German chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture beating after each addition until smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch pans, well greased. Bake at 350 degrees for 30-40 minutes. Cool. Frost tops only with Coconut Pecan Frosting.

Variation: To make a white chocolate cake, substitute 1/4 pound white chocolate for German chocolate and add 1 cup coconut and 2 teaspoon vanilla. Frost with Coconut Pecan Frosting.

COCONUT PECAN FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add coconut and pecans. Cool until thick enough to spread; beat occasionally. Spread on cake. Makes about 2 1/2 cups.